British, Seasonal food at
The Goods Shed Canterbury

The Goods Shed restaurant sits on a raised platform overlooking the market. The compact, seasonal menu changes twice a day, using the best local ingredients the market has to offer. Slow proved loaves are drawn from the ovens in the bakery throughout the day, whole carcasses of meat broken into cuts on the butchery and dishes being prepared and cooked from the open kitchen.

Lunch is served from noon and is popular for three courses or for some, just a couple of starters. Supper is slightly more formal and served from 6pm as the market is winding down for the day. Call the restaurant for our latest menu.

Observer Review

The Goods Shed is pure gastro-porn. It’s a place where incorrigible foodies, people who can comfortably fetishise the origins of a chicken (people like me), can go to get their jollies. It doesn’t get much more hardcore than this: it’s a lovely old railway building right by the station, complete with rough-hewn wood and craggy red brickwork. One side is taken over by a market selling mostly local, often organic produce. On the other side, up on a raised gallery, is a restaurant serving dishes made only from ingredients from the market. If the market hasn’t got it, they won’t cook it. For the belly-obsessed, this is the equivalent of Amsterdam’s red-light district or the Reeperbahn in Hamburg.

Jay Rayner | Observer | Sunday February 27, 2005
Read the full article on the Observer website.

Sample Late Spring Menu

Lunch from midday

  • our own pastrami, radishes and soda bread £7.50
  • mackerel, gooseberries and elderflowers £8
  • wood pigeon, dried bacon, chocolate vinegar £7.50
  • ham hock and asparagus terrine,  picalilly £7.50
  • courgette flowers and crab fritters £7.50
  • sea trout, dug today new potatoes, peas and marjoram £14
  • kentish ranger chicken, biddenden wine and cream £16
  • wild bass, razor clams, seabeet £16
  • new season  lamb, samphire salad, broad beans, spring onion puree £15
  • down the road veal, mushrooms, thyme and bergamot leaves £15
  • courgette terrine, pea and mint savory custard £12

Supper from 6 o’clock

last orders for the kitchen 9.30pm

  • Sweetbread terrine £7.5o
  • Tiny rabbit and bacon risotto £7.50
  • Crab and armagnac tart £8
  • Nettle soup £6
  • Potted duck with rhubarb £7.50
  • Hake, razor clams and wild garlic £16
  • Bass, brown shrimps and braised fennel £17
  • Kentish ranger chicken and black pudding £16
  • Rib of beef £20
  • Goose, turnip and prune £15
  • Vegetable Platter £11
  • Turbot, leeks in white sauce £16
  • Puddings and cheeses £6-8.50

Banquet Feasts

£35

Ideal for larger tables from 12  diners or more

    • 6 courses of seasonal dishes including

    • Game terrine with Picalilli
    • Golden Cross (Goat cheese), Cranberry and hazelnut parcels
    • Hake Loin, Brown shrimps, gribiche sauce
    • Roasted Fowl ( Kentish Ranger Chicken, Grey leg Partridge, Quinea)creamed sprouts, bacon

    • Puddings

    • Sweet Wine Jellies
    • Chocolate and Violet Cake
    • Lemon and Bay Posset
    • Homemade ice-creams
    • Dishes may vary depending on availavility.